Bengali Fish Curry

Let's Cook

1. Step 1.

   Place the haddock or cod loin pieces in a bowl with 1½ tablespoons of vegetable oil, ¼ teaspoon of salt, and 1 teaspoon of ground turmeric. Use your hands to mix well, ensuring the fish is evenly coated. Set aside to marinate while you prepare the sauce.

2. Step 2.

   Heat the remaining 2 tablespoons of vegetable oil in a large non-stick pan over medium-high heat. Add the nigella seeds and cook, stirring, until they start to pop, about 30 seconds. Then add the whole green chilli (pierced with a knife), 1 teaspoon of ground coriander, ¼ teaspoon of chilli powder, and the remaining 1 teaspoon of ground turmeric. Stir to combine the spices and cook for about 30 seconds until fragrant.

3. Step 3.

   Reduce the heat to low. Stir in the plain yoghurt until it is well incorporated into the spice mixture; it may split, which is fine. Add the remaining 1 teaspoon of salt and 300ml (1¼ cups) of boiling water, stirring until everything is well combined. Bring the sauce to a gentle simmer.

4. Step 4.

   Stir in the English mustard until fully combined. Gently add the turmeric-coated fish pieces to the pan, stirring to coat them with the sauce. Let the curry cook at a gentle simmer for 6–8 minutes, until the fish is cooked through and flakes easily. Avoid stirring too vigorously to prevent the fish from breaking apart.

5. Step 5.

   Remove the pan from the heat. Squeeze the juice of half a lemon over the curry, adjusting to taste. Stir in the chopped fresh coriander (cilantro). Spoon the curry onto serving plates alongside cooked rice. Drizzle a little mustard oil over each serving before serving.